Raspberry Ice Cream

READY IN: 8hrs 50mins
Recipe by ellie_

These are a great way to use fresh raspberries. Prep time includes refrigeration/freezing time (8 hours). Cooking time incudes processing time. (Recipe source: Bon Appetit (July 1984)

Top Review by Bonnie G 2

Several raspberry recipes here, but glad I choose this one. Rich, creamy, and just a little bit tart from the raspberries without being to sweet. This is the recipe to use, I followed it exactly and turned out perfect, though next time might have to do two batches as this was a little to much for my particular machine. I would not change a thing and will be trying it with different berries like strawberries, blueberries, blackberries - hey maybe MIXED berries, it's that good

Ingredients Nutrition

Directions

  1. Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
  2. Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
  3. Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
  4. Process mixture in ice cream maker according to manufacture's directions.
  5. Freeze ice cream in a covered container until firm (1-2 hours).
  6. For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
  7. To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.

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